ArtScience is the creation of David Edwards, Harvard faculty member, future-of-food inventor and pioneer of the international artscience movement. Our team reflects the values of his vision: creative and artistic while informed by the latest science and mindful of the future of food and drink.
Bar Director and partner Tenzin Samdo grew up in India, a Tibetan refugee after his parents escaped Chinese occupation. He came to the United States in 1996 with a rare refugee initiative by the USA and became a high school student in Cambridge, Massachusetts. After studying theater, set design, film, and photography, he began to work in local Cambridge bars, before joining the team of Chef Jody Adams. Tenzin moved on to manage the bar at Tavern Road in Fort Point, where his innovative cocktails received local and national attention, most recently as finalist in the Star of the Bar competition of the National Restaurant Association. He joined Cafe ArtScience to lead the innovative bar program in the summer of 2017, where he is creating an exciting new cocktail menu inspired by global flavors, altitude and exotic animals.
Executive Chef Benjamin Lacy recognizes the essential and important work of farmers who harvest his ingredients, often working directly with them to plan for upcoming menus, and respects the biology of food, which is essential to ArtScience’s culinary identity.
Coming from a multi-cultural family, his Chinese mother and Irish-American father exposed him to a wide variety of both conflicting and complementary flavors and culture, instilling in him a love of eclectic cooking. At Sel de la Terre, Lacy nurtured his passion for food under the watchful eyes of chefs Frank McClelland, Geoff Gardner, and Daniel Bojorquez. He has also worked at acclaimed local restaurants including Union Bar and Grille, Tastings Wine Bar and Bistro, Ten Tables, Bondir Concord, and En Boca.
With a spirit of innovation, Lacy continues to offer dishes at ArtScience that encourage diners to step outside their comfort zone without appearing selective or exclusionary. He hopes that guests leave with an understanding of not only the heart and soul behind the food, but also the philosophy behind the restaurant’s sustainable approach to dining.
An artist and inventor by nature, Pastry Chef Ryan Boya approaches imaginative desserts at ArtScience by adding a savory spin to an otherwise sweet realm. Utilizing seasonal ingredients, Boya’s fun, modern desserts represent alternative approaches to familiar French-inspired treats. Whimsical and intriguing, his creations combine surprising flavors, a mix of textures and stunning presentations. “I like to use ingredients other pastry chefs wouldn’t, such as including something that’s smoked, beer-infused, or pickled,” he says. “I want guests to stop and question what they’re tasting.”
A graduate of Johnson & Wales University in Providence, RI, Boya earned a B.A. in baking and pastry arts. He started his career as an assistant pastry chef at Mills Tavern Restaurant in Providence and moved on to manage pastry programs at Local 121 Restaurant, Basta, Bondir Concord, and Liquid Art House. Boya has cooked at James Beard Foundation events in the city and gained recognition as one of the pastry luminaries at the annual Nantucket Wine & Food festival. Now, at ArtScience, Boya continues to push the boundaries of pastry art as part of a restaurant that is focused on changing the world through exciting and informative food and drink experiences.
A firm believer in clear expectations and consistent communication, Mark fosters relationships of mutual respect and strives to create a sense of camaraderie that demonstrates a universal commitment to high standards of service.
He has always had a keen interest in the culinary industry and knew from a young age that he would pursue a career in hospitality. The idea of a playing a key role in a community experience was most appealing: from preparing staff to deliver an evening of excellent service to watching it unfold. He has worked as Service Manager at the acclaimed Craigie on Main where he was an integral part of James Beard Award-Winning Chef Tony Maws’ team, as General Manager at Bondir, La Motta’s Italian Specialties, The Kirkland Tap and Trotter, and most recently at En Boca. He now works closely with Executive Chef Benjamin Lacy to train, develop, and manage a team that is acknowledged as among the top in the industry. A Certified Sommelier by the Court of Master Sommeliers, Grande also curates the wine selection at ArtScience and is responsible for the wine pairings that accompany each dish.
Events Manager Mallory Bazinet brings experience planning events ranging from large corporate affairs to smaller, more intimate happenings. In her current role, Bazinet delivers the vision of ArtScience to each of her events with a creative, artistic, and mindful approach to planning. She crafts experiences that highlight the educational and creative elements of the restaurant and specifically calls upon Bar Director Tenzin Samdo’s innovative, science-driven, and interactive cocktail program to entertain and inform guests.
A natural host, Bazinet has always enjoyed entertaining and thoughtfully connecting with others. From the start of her career, as an office manager at Brickyard VFX, a boutique visual effects company in Boston, she excelled in providing exceptional client services, including remembering small details to ensure that people felt important and noticed. She has also worked alongside top industry veterans at CRG Events and at Herban Feast Catering & Events where she was introduced to wedding planning and fell in love with events focused around thoughtful food and design.